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Chiles Rellenos Con Quesos



8 Fresh -- frozen or 2 (4 oz)
green chilies
1 pound Monterey jack cheese
4 Eggs
4 tablespoons Butter -- margarine or lard
(garnish


Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off.
Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane) Prepare a batter by using one egg for every two chiles and one tsp of hot water to each egg, plus enough flour (1 tbsp per egg) to make a thin batter. Beat egg whites until they form soft peaks. Fold in beaten egg yolks and flour.
Drop the batter (the size of a 6-in.x4-in. oval) onto a greased fry pan. Place a stuffed chile on it and cover with batter. Cook over low heat until golden. Turn with spatula and brown on other side. Drain on paper towels. Place in baking dish, cover with sauce, and top with grated cheese.
Heat in 325 F oven til cheese melts (about 15 mins)













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